Salut Chocolate Soufflé

Oh chocolate soufflé why are you so pricey? Ever wonder about that? Or are there other better things to wonder about? Like why did Breaking Bad end so soon? Or what the hell am I talking about? Anyway, in one boring afternoon I was able to ponder on the enigma that is Chocolate soufflé. I checked out the recipe and the ingredients were easy to find that I can get them out of my kitchen in a jiff. It’s just a bit of cocoa, melted choco and egg whites.

The idea is to have the chocolate soufflé light fluffy and airy. That just sounded like the same thing, but it’s true the recipe sounded super simple I couldn’t help but try it out myself. I took another page from the Giallo Saferano Ipad App. And began my long awaited journey into cloud 9 soufflé

Ingredients: powdered 40g sugar, 150ml milk, eggs separated, 140g chocolate, 10g cornstarch.
Method: heat up the milk, melt the chocolate, mix in the yolks, beat the whites, fold everything together! And then pour it into those nice soufflé ceramic cups, just like shown in the picture.

Sounds simple JA?

After baking the soufflé, I realized why it is what it is. (what?) First of all, the light airy thing is not that easy to achieve. In order to get that light and fluffy thing going on is to fold the mixture on the egg whites gently. You always hear these in recipes where they tell you to make sure that you leave the air in or something. Well this time you really have to MAKE SURE, cause it matters. It’s all the matters! Haha. Nothing else matters but the air!

I didn’t bother to troubleshoot it properly, but I made it twice before I got the soufflé-like look. Also, the airiness of the soufflé puffs out within seconds! Like really quickly! I’m not even kidding. So if you wanna brag about your recipe and wanna post it on the world wide web like I do, move fast. The picture below was a tad too late. It was a bit puffier when it first came out of the oven. And as said in the recipe, soufflé does don’t store AT ALL. So you have to eat it as soon as you take it out of the oven, like right now! NOW!

It was quite nice actually, but I don’t think I’ll do it again cause I have to finish everything in one go. It’s something I just had to try for myself. Despite the simple ingredients it’s not that simple to make. I think I kind of get now why they charge so much on this sucre dessert. Au revoir for now! 🙂


When You Wish Upon A Star-Shaped Pancake

Star shaped pancakes

I made some pancakes from a typical pancake mix batter. You know those regular just-add-water boxes that you see in the supermarket. It’s really better to use milk  and add that egg to make the batter better. Of course, frying it in butter will even sweeten the deal.


I just made my pancakes star shaped for that added effect. And I literally placed a cherry  on top to represent the proverbial cherry. The reason I ended up making this pancake is because I found a really cute pancake molder in the store.  It’s a bit tricky to use because you have to put the molder in the pan, then pour the batter inside the star. It’s hard to flip it over. It probably would have been easier to just make the normal round shaped pancakes and cut the sides.

I also poured a generous amount of chocolate syrup on this, but it looked bad so I’m not gonna show it.

There will be no recipe today. But I am working on a delish pancake batter. So watch out for that soon!

Amen to Miso Ramen

When you crave for something, you need to satiate it! I have been craving for a good bowl of noodles for quite a while now, and I have seen a couple of recipes online. This is just a different version of the classic noodle bowl: Miso Ramen. The recipe in my book Asian Foods is a bit complicated so I’m going to simplify it a bit. Also I used ingredients that are relatively easy to find anywhere.




Ramen Noodles

Miso Paste (Can be replaced with Soysauce)

Chicken broth cubes

Grated garlic

Grated Ginger

Ground Chicken or Ground Pork

Oyster Sauce

Shredded Cabbage






  1. Boil the ramen noodles for about 2 minutes.
  2. Boil the Eggs for about 6 minutes
  3. Sautee the ground chicken in garlic and ginger.
  4. When it’s cooked through, put in a table spoon of oyster sauce.
  5. Cook properly, When almost done, put in your very thinly sliced cabbage.
  6. For the broth, dissolve the chicken broth in water about 500ML.
  7. When boiling turn off the heat and dissolve your miso paste.. or pour in the soy sauce
  8. Now, put your noodles in a bowl, pour the broth on your noodles and put your toppings on top!


This turned out really well, and it’s super cheap and simple! Try it out!